overhead shot of granola with raspberries

Sweet and Salty Granola

This granola is great to make ahead and keep on hand or even to take with you when you travel!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 416kcal
Author Cathy


  • 1 cup coconut oil melted
  • 3 tablespoons raw honey
  • 2 tablespoons maple syrup
  • 4 cups gluten free rolled oats
  • 1 cup sesame seeds
  • 1 cup raw sunflower seeds
  • 1 cup unsweetened flaked coconut
  • 1 cup sliced almonds
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons sea salt
  • 3/4 cup sultana raisins
  • 1/2 cup dried cranberries


  • Preheat oven to 300 F.
  • Combine liquid coconut oil, honey, and maple syrup. (The coconut oil and honey can be melted in the preheating oven, if necessary.)
  • In a large roasting pan, stir together the oatmeal, sesame seeds, sunflower seeds, coconut, almonds, cinnamon, and salt. Stir in the liquid coconut oil mixture until the dry ingredients are evenly coated.
  • Bake for 30 minutes. Stir. Bake another 15 minutes.
  • Stir. Return to oven. Turn the oven off, and leave the granola sitting in there for 10 more minutes.
  • Remove from oven. Stir in raisins and cranberries.



If you don't have a large roasting pan, mix the ingredients in a large mixing bowl and spread out onto large baking sheets. You'll need watch your granola closely as it's baking. It will brown faster on baking sheets than in a roasting pan, so may need less time.


Serving: 1/2 cup | Calories: 416kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Sodium: 665mg | Fiber: 6g | Sugar: 17g